1/2 c. shortening
1 1/2 c. sugar
2 eggs
1/4 c. red food coloring
2 tbsp. cocoa
2 c. flour
1/2 tsp. vanilla
1 c. buttermilk (1 tbsp. vinegar & milk to make 1 c.)

Cream sugar and shortening, add eggs, 1 at a time, mix well. Add food coloring and cocoa, mix well. Add flour to batter alternately with buttermilk and vanilla. Mix well, then fold into batter 1 teaspoon baking soda mixed with 1 teaspoon vinegar. Grease and flour round pans, bake at 350 degrees for 30 to 40 minutes. Frost with whipped cream frosting.

WHIPPED CREAM FROSTING FOR RED CAKE:

2 tbsp. cornstarch
1 c. milk
1/2 c. butter
1/2 c. shortening
1 c. sugar
1 tsp. vanilla

Cook cornstarch and milk until thickened. Let cool. Cream butter and shortening, gradually add sugar and let cream about 4 minutes at high speed. Add the milk and cornstarch mixture and vanilla. Beat at high speed, about 4 minutes until light and fluffy. Refrigerate cake after frosting.